This Sunday is the Big Game Day and that means that this week is the week to be getting all of your recipes and ingredients in line in order to have your Game Day party ready to go. We’re certain that you’ve already stocked up on the essentials: pretzels, chips, dip, beer, nachos, cheese, burgers, salsa, and the like. However, if you want to have something a little extra for variety on your buffet table, try some of these finger-food pizza-inspired recipes below!
1 loaf frozen French bread dough or 1 loaf italian bread dough or 1 loaf all purpose bread dough
1 lb lean ground beef or 1 lb turkey
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated part-skim mozzarella cheese
1 teaspoon Italian herb seasoning
1 tablespoon fresh parsley, chopped
4 cups italian tomato sauce
Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
Brown ground beef or turkey; stir in remaining ingredients except Italian tomato sauce. Spoon filling evenly onto dough, slightly pressing filling into dough. Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
Preheat oven to 400°F. Let roll-ups sit for 10 minutes. Bake for 20-25 minutes or until golden.
Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag. Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes. Serve with warmed Italian tomato sauce.
1 (17.3-ounce) package frozen puff pastry sheets, thawed
8 Roma tomatoes, sliced
1/2 cup kalamata olives, chopped
8 ounces crumbled feta cheese
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh herbs (such as oregano, basil, thyme, chives, and parsley)
Preheat oven to 400°. Place pastry sheets on a lightly floured work surface, and roll into 2 (8- x 12-inch) rectangles. Pierce dough with fork. Cut each pastry sheet into 24 squares; place on aluminum foil-lined baking sheets.
Place 1 tomato slice on each pastry square. Top evenly with olives and feta; drizzle with olive oil.
Bake 15 to 18 minutes or until pastry is puffed and golden. Sprinkle with herbs before serving.